Chicken Black Bean Enchilada Skillet is a one-pan wonder that brings together tender chicken, hearty black beans, and melty cheese all coated in a flavorful enchilada sauce. It’s the perfect mix of zesty and comforting with a little bit of spice that wakes up your taste buds without overwhelming them.
I love how easy this skillet dinner is to make on busy weeknights because everything cooks together in one pan, which means less mess and more time to relax. I usually toss in some diced onions and peppers for extra crunch and sweetness, and the black beans add a nice protein boost that fills you up without feeling heavy.
My favorite way to enjoy it is with a handful of fresh cilantro and a squeeze of lime on top, plus a side of warm tortillas to scoop everything up. It feels like a cozy homemade restaurant meal, perfect for sharing with family or friends. Every time I make this, it feels like the kitchen fills with a delicious, inviting aroma that makes everyone want to grab a plate right away.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts is great for shredding and soaking up flavor. Rotisserie chicken works well if you’re short on time. For a lighter option, try shredded turkey or tofu.
Black beans: These add a creamy texture and protein boost. You can swap with pinto beans or kidney beans if you prefer. Canned beans save time, but rinsing them helps reduce sodium and improve taste.
Enchilada sauce: The sauce gives the dish its bold flavor. Store-bought red enchilada sauce works fine, but making your own with tomato sauce, chili powder, and cumin adds freshness. Adjust the spice level to your taste.
Cheese: Cheddar and Monterey Jack melt smoothly and add richness. Feel free to use a single cheese or try pepper jack for a little heat. For dairy-free, vegan cheese slices are a good substitute.
Fresh toppings: Avocado, tomato, cilantro, and sour cream bring brightness and balance out the richness. Greek yogurt can replace sour cream for a healthier twist.
How Can I Make Sure the Chicken Stays Tender and Shreds Easily?
Cooking the chicken just right is key to tender, shreddable meat. Here’s how I do it:
- Poach the chicken in gently simmering water or broth for about 15 minutes until cooked through but not dry.
- Let the chicken rest for a few minutes before shredding it with two forks.
- If using leftover or rotisserie chicken, make sure to warm it gently in the skillet with the sauce to keep it moist.
This method keeps the chicken juicy and lets it soak up the enchilada sauce flavors beautifully.
Equipment You’ll Need
- Large oven-safe skillet – I like this because it lets you cook everything in one pan and then bake it without transferring to another dish.
- Wooden spoon or spatula – makes stirring the ingredients easy and gentle for the chicken and beans.
- Measuring spoons and cups – ensure your spices and liquids are just right for balanced flavor.
- Oven mitts – important for safely removing the hot skillet from the oven.
- Knife and cutting board – for chopping onions, tomatoes, avocado, and cilantro.
Flavor Variations & Add-Ins
- Replace chicken with cooked ground beef or turkey for a different meat option, adding a hearty twist.
- Use shredded cheese like pepper jack or queso fresco to change the flavor profile and add some spice or creaminess.
- Mix in sautéed peppers or corn to add sweetness and extra color to your skillet.
- Stir in a dash of hot sauce or cayenne pepper if you like extra heat in your dish.
Chicken Black Bean Enchilada Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup enchilada sauce (red)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Cheese and Toppings:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for topping
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 15 minutes to cook and bake. Overall, expect about 25-30 minutes from start to finish, perfect for a quick, tasty weeknight meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for about 4 minutes until it softens. Stir in the minced garlic and cook for 1 more minute until you can smell the flavor.
2. Mix in Chicken and Beans:
Add the shredded chicken, rinsed black beans, enchilada sauce, chili powder, cumin, salt, and pepper to the skillet. Stir everything well so the sauce covers the ingredients evenly. Let it cook for 3 to 5 minutes, stirring occasionally until heated through.
3. Add Cheese and Bake:
Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the mixture in the skillet. Carefully place the skillet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
4. Garnish and Serve:
Remove the skillet from the oven carefully. Top with diced avocado, tomatoes, fresh cilantro, and add a dollop of sour cream right in the center. Serve the skillet warm, with soft tortillas or over rice if you like.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This ensures even cooking and easier shredding.
Can I Make This Dish Vegetarian?
Absolutely! Swap the chicken for extra beans, sautéed veggies like bell peppers and corn, or even use plant-based chicken substitutes. The enchilada sauce and cheese provide plenty of flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze portions for up to 2 months.
Can I Use a Different Cheese?
Yes! Feel free to swap in pepper jack for a little spice, or queso fresco for a milder, crumbly texture. Any good melting cheese works well to get that perfect gooey topping.
